Cave privée 1989 40 minutes 40 minutes Serves 8 Free range veal fillet Sheets of nori seaweed Teriyaki sauce Roasted sesame Traditional oyster sauce (flavored with veal juice) Small veal fillet with nori and oyster sauce Trim and cut the veal into tenderloin fillets into strips of 2cm squared. Drop them quickly into a frying pan to give them a lovely caramelization; cool them again in order to keep the interior a nice medium-rare. Brush the nori seaweed sheets with teriyaki sauce. Sprinkle on some of the roasted sesame seeds; line up then roll the veal tenderloin strips, almost like a maki roll. Chop it into mini-bites 2.5 cm thick. Serve them with a traditional oyster sauce flavored with veal stock. Veal fillet France